U.S. patent application number 14/985489 was filed with the patent office on 2016-10-27 for beverage preparation capsules for delivery of functional ingredients.
This patent application is currently assigned to Mars, Incorporated. The applicant listed for this patent is Mars, Incorporated. Invention is credited to Natasha Malcolm.
Application Number | 20160311607 14/985489 |
Document ID | / |
Family ID | 48999437 |
Filed Date | 2016-10-27 |
United States Patent
Application |
20160311607 |
Kind Code |
A1 |
Malcolm; Natasha |
October 27, 2016 |
BEVERAGE PREPARATION CAPSULES FOR DELIVERY OF FUNCTIONAL
INGREDIENTS
Abstract
A beverage preparation capsule containing a beverage preparation
ingredient and a functional ingredient, wherein at least a portion
of an inside surface of said capsule is coated with a
water-dispersible coating containing said functional ingredient.
Suitably, the functional ingredient comprises a flavonoid, such as
a cocoa polyphenol extract. Suitably, the coating comprises the
functional ingredients and a film-forming polymer. The coating is
preferably located downstream of the beverage preparation
ingredient inside the capsule.
Inventors: |
Malcolm; Natasha;
(Hampshire, GB) |
|
Applicant: |
Name |
City |
State |
Country |
Type |
Mars, Incorporated |
McLean |
VA |
US |
|
|
Assignee: |
Mars, Incorporated
McLean
VA
|
Family ID: |
48999437 |
Appl. No.: |
14/985489 |
Filed: |
July 2, 2014 |
PCT Filed: |
July 2, 2014 |
PCT NO: |
PCT/GB2014/052015 |
371 Date: |
December 31, 2015 |
Current U.S.
Class: |
1/1 |
Current CPC
Class: |
B65D 75/5883 20130101;
B65D 85/8043 20130101 |
International
Class: |
B65D 85/804 20060101
B65D085/804; B65D 75/58 20060101 B65D075/58 |
Foreign Application Data
Date |
Code |
Application Number |
Jul 3, 2013 |
GB |
1311912.8 |
Claims
1. A beverage preparation capsule containing a beverage preparation
ingredient and a functional ingredient, wherein the capsule is
substantially impermeable to oxygen and moisture before use, and
wherein at least a portion of an inside surface of said capsule is
coated with a water-dispersible coating containing said functional
ingredient.
2. A beverage preparation capsule according to claim 1, further
comprising a filter element that divides an interior volume of said
capsule into an upstream region containing said beverage
preparation ingredient and a downstream region, and said coating is
located on an internal surface of said downstream region.
3. A beverage preparation capsule according to claim 1, wherein
said capsule comprises front and back sheets of flexible film
material bonded together in face-to-face relation.
4. A beverage preparation capsule according to claim 3, further
comprising a water inlet nozzle in a top edge of said capsule, and
wherein said front and back sheets are bonded together in a bottom
edge of said capsule by means of a seal that is releasable by heat
and pressure during preparation of a beverage inside the capsule to
provide an outlet through said bottom edge for said beverage.
5. A beverage preparation capsule according to claim 1, wherein
said capsule comprises a base portion having a bottom and side
walls and a lip extending around the top of said side walls, and a
flexible film lid bonded across said lip to seal said capsule.
6. A beverage preparation capsule according to claim 5, wherein
said base portion is substantially frustoconical, and said capsule
further comprises a cup-shaped filter element having a top edge
circumferentially bonded to an upper part of the base portion to
divide an interior volume of the capsule into an upstream region
containing the beverage preparation ingredient and a downstream
region.
7. A beverage preparation capsule according to claim 1, wherein
said functional ingredient is selected from flavonoids, vitamins,
minerals, antioxidants, flavouring agents, sweeteners, and mixtures
thereof.
8. A beverage preparation capsule according to claim 7, wherein the
functional ingredient comprises one or more flavonoids.
9. A beverage preparation capsule according to claim 8, wherein the
one or more flavonoids comprises a cocoa polyphenol extract.
10. A beverage preparation capsule according to claim 1, wherein
the water dispersible coating comprises a film forming polymer in
which said functional ingredient is dispersed.
11. A beverage preparation capsule according to claim 10, wherein
said film forming polymer is selected from an alginate, a gum, a
starch derivative or a cellulose derivative and mixtures
thereof.
12. A beverage preparation capsule according to claim 10, wherein
said film forming polymer is selected from pullulan, hydrocolloids,
ss-glucan, maltodextrin, hydroxypropylmethyl cellulose,
hydroxyethyl cellulose, hydroxypropyl cellulose, carboxymethyl
cellulose, methylcellulose, hydroxymethylcellulose,
hydroxyethylcellulose, polyvinyl pyrrolidone, polyvinyl alcohol,
polyethylene glycol, hydroxypropyl ethyl cellulose, cellulose
acetate phthalate, hydroxypropyl methyl cellulose phthalate, locust
bean gum, carrageenan gum, xanthan gum, tragacanth gum, guar gum,
acacia gum, arabic gum, karaya, ghatti, tamarind gum, amylose, high
amylose starch, hydroxypropylated high amylose starch, dextrin,
pectin, chitin, chitosan, levan, elsinan, collagen, gelatin, zein,
gluten, soy protein isolate, whey protein isolate, casein, and
mixtures thereof.
13. A beverage preparation capsule according to claim 1, wherein
the area of said coating is from about 0.5 cm.sup.2 to about 20
cm.sup.2.
14. A beverage preparation capsule according to claim 1, wherein
the weight of said coating is from about 1 mg to about 1 g, or the
amount of said functional ingredients in said coating is from about
0.5 mg to about 500 mg.
Description
[0001] The present invention relates to beverage preparation
capsules for the delivery of beverages containing functional
ingredients such as added flavonoids, vitamins, antioxidants or
minerals, to a beverage. The invention relates in particular to
such capsules for use in single-serve beverage dispensing
machines.
[0002] A number of beverage making systems are known in which a
single serving of the beverage is made by inserting a capsule
containing a particulate beverage making ingredient, such as ground
coffee, into a beverage making station of a beverage making
apparatus. The apparatus then injects water into the capsule, where
the beverage making ingredient dissolves in, or infuses into, the
water to form the beverage. The beverage flows out of the capsule
through a suitable outlet, which may be simply an opening or
perforation in the capsule, or it may comprise an outlet tube that
pierces an outlet region of the capsule. The capsule may
incorporate a filter to prevent passage of solid components such as
coffee grounds out of the capsule. Beverage making systems of this
general type are described for example in WO 94/01344, EP-A-0512468
and EP-A-0468079 (all Nestle), in U.S. Pat. No. 5,840,189 (Keurig),
in EP-A-0272922 (Kenco), in EP-A-0821906 (Sara Lee) and in
EP-A-0179641 and WO 02/19875 (Mars).
[0003] The above capsules have been adapted for the preparation of
flavoured beverages, for example nut-flavored or vanilla-flavored
coffees by the addition of flavouring agents to the beverage making
ingredient.
[0004] It is also known to add functional ingredients to
single-serve beverage preparation packages. For example,
JP-A-11266841 describes a barley-tea bag containing
catechin-enriched green tea.
[0005] The present inventors have found that the addition of
functional ingredients to the beverage preparation ingredient in a
beverage preparation capsule has certain disadvantages. In
particular, incomplete extraction of the functional ingredient from
the mixture results in variable dosage of the functional ingredient
into the beverage, and to wastage of the relatively expensive
functional ingredient. It is thought that this incomplete
extraction may be due to adsorption or reaction of the functional
ingredient with the beverage ingredient and/or with the filter
material inside the capsule.
[0006] In a first aspect, the present invention provides a beverage
preparation capsule containing a beverage preparation ingredient
and a functional ingredient, wherein at least a portion of an
inside surface of said capsule is coated with a water-dispersible
coating containing the functional ingredient.
[0007] The provision of the functional ingredient in a water
dispersible coating on an inside surface of the capsule allows the
functional ingredient to be dispersed into the beverage only when
water is injected into the capsule in use. The functional
ingredient is kept substantially or completely separate from the
beverage ingredient before use. Moreover, it is easy to apply a
controlled dose of the functional ingredient as a coating on the
inside of the capsule during manufacture. Suitably, at least 50%,
more suitably at least about 90%, and most suitably all of the
added functional ingredient is present in the coating.
[0008] The present invention provides a convenient, efficient and
cost-effective means to add functional ingredients to a beverage.
Compared with other systems, in which relatively large amounts of
functional ingredient may need to be mixed with a beverage
preparation ingredient in order to achieve a desired functional
effect or sufficient bioavailability, the present invention can
contain only a minimal amount of functional ingredient while still
achieving the desired functional effect and/or bioavailability.
Functional ingredients may be expensive and may contribute
undesired taste and/or appearance to a beverage product. By
maximising the functional effect and/or bioavailability from a
given amount of functional ingredient, only a relatively small
amount of functional ingredient is needed in the present invention,
such that any undesired taste and/or appearance can be minimised
and cost reduced.
[0009] Suitably, the capsule further comprises a filter element
that divides an interior space of the capsule into an upstream
region containing the beverage preparation ingredient and a
downstream region, and the coating containing the functional
ingredient is located on an internal surface of the downstream
region. In use, the functional ingredient is dispersed into the
beverage after the liquid has passed through the filter. This
eliminates problems of adsorption of the functional ingredient on a
residue of the beverage preparation ingredient (e.g. coffee
grounds), or adsorption of the functional ingredient onto the
filter.
[0010] Suitably, the capsule may be closed with a releasable seal,
such that both the beverage preparation ingredient and the coating
containing the functional ingredient are located within the capsule
and protected from the environment outside the capsule. Preferably,
the capsule comprises a filter element that divides an interior
space of the capsule into an upstream region containing the
beverage preparation ingredient and a downstream region containing
the functional ingredient, wherein the coating containing the
functional ingredient is applied to at least a part of the inside
surface of the downstream region of the capsule, but upstream from
a releasably sealed outlet region of the capsule.
[0011] The beverage preparation capsule may be based on any of the
capsules currently used for preparation of beverages by injection
of water into the capsule. Suitably, the capsule is a single-serve
capsule that contains sufficient beverage preparation ingredients
for the preparation of a single portion of beverage, i.e. from
about 25 to about 500 ml, preferably from about 100 ml to about 250
ml of beverage. For example, the capsule may contain from about 2 g
to about 25 g of ground coffee or from about 1 g to about 9 g of
leaf tea.
[0012] The capsule is suitably substantially impermeable to oxygen
and moisture before use in order to preserve the freshness of the
beverage ingredient. Typically, each capsule comprises a body
formed from plastics sheet (e.g. thermoformed or injection molded
sheet) and/or from flexible film material. The sheet or flexible
film material will usually be a laminate comprising two or more of
the following layers: a thermoplastic sealant layer for bonding the
sheet to other members of the package; a substantially
gas-impermeable barrier layer, which may be a metal film such as
aluminum film; adhesion layers to improve adhesion between other
layers of the laminate; structural layers, for example to provide
puncture resistance; and/or a printing substrate layer. The
structural layers could be made of polyolefins, polyester, nylons,
or other polymers as is well known in the art.
[0013] In one group of embodiments, the capsule may be a sachet
having a body formed substantially or completely from flexible film
material. For example, it may comprise two similar or identical
sheets of flexible film material bonded together in face-to-face
relationship around a margin to form a film sachet. In another
group of embodiments the capsules may comprise a first, relatively
rigid sheet that has been formed, e.g. by thermoforming, into a cup
or bowl shape, and a second sheet that is bonded across the rim to
form the capsule body. For example, the first sheet may be a
relatively stiff thermoplastic sheet that has been thermoformed
into a cup or bowl shape with a flanged rim, and the second sheet
is a flat sheet, which may be of flexible film material, that is
bonded across the flanged rim. Suitable capsule embodiments are
described for example in the references listed above.
[0014] The capsule may further comprise a filter element, for
example a layer of filter sheet material, for preventing escape of
the beverage preparation ingredient in use. The filter sheet may be
located inside the capsule dividing the interior of the capsule
body into an upstream region containing the beverage preparation
ingredient and a downstream region through which the beverage flows
to escape from the capsule. The downstream region may include
various features such as a tubular flow path or eductor for the
beverage, a beverage conditioning chamber, or a jet-forming
orifice, for example as known in the art. Typically, the filter
element is similar to the filter elements currently provided in
existing beverage capsule formats.
[0015] In embodiments, the capsule comprises a water inlet such as
an inlet nozzle. In other embodiments, there is no inlet nozzle and
water is injected by piercing the capsule with an injector tube of
a beverage making machine. Similarly, the capsule may comprise an
outlet for the beverage. Alternatively, the outlet may be formed in
use by piercing the capsule with an outlet tube, or by opening a
heat-releasable seal on the capsule. In any event, the capsule will
have an inlet region where water is injected in use, an outlet
region from which the beverage escapes from the capsule in use, and
a liquid flow path within the capsule that passes through the
beverage preparation ingredient.
[0016] The coating containing the functional ingredient is adhered
to an internal surface of the capsule at a location such that the
coating is exposed to the beverage produced in the capsule in use,
to dissolve the coating into the beverage. Suitably, the coating is
located downstream of any filter element in the capsule so as to
minimise exposure of the functional ingredient to the beverage
ingredient and/or the filter. Suitably, the area of the coating is
from about 0.5 cm.sup.2 to about 20 cm.sup.2, for example from
about 1 cm.sup.2 to about 10 cm.sup.2. The basis weight of the
coating is suitably from about 1 g/m.sup.2 to about 2 kg/m.sup.2,
for example from about 50 g/m.sup.2 to about 500 g/m.sup.2. The
total weight of the coating is suitably from about 1 mg to about 1
g, for example from about 10 mg to about 500 mg, typically from
about 50 mg to about 300 mg.
[0017] The functional ingredient may for example be selected from
the group consisting of flavonoids, vitamins, minerals,
antioxidants, stimulants, flavouring agents, sweeteners, colouring
agents and bitterness blocking compounds.
[0018] The total amount of each functional ingredient in the
coating will depend on the ingredient. Suitably, it is from about
1% to about 100%, for example about 5% to about 50%, typically
about 10% to about 30% of the recommended adult daily intake of the
functional ingredient. Suitable ranges for certain functional
ingredients are defined below.
[0019] Most suitably the functional ingredient comprises, or
consists essentially of, one or more flavonoids. Flavonoids and
their polymers constitute a class of food constituents, which alter
metabolic processes and have a positive impact on health.
Flavonoids have thus attracted considerable interest as food
components or food additives.
[0020] Flavonoids are a subclass of polyphenols. They generally
consist of two aromatic rings, each containing at least one
hydroxyl group. The two rings are connected through a three-carbon
"bridge" which forms part of a six-membered heterocyclic ring. The
flavonoids are further divided into subclasses based on the
connection of an aromatic ring to the heterocyclic ring, as well as
the oxidation state and functional groups of the heterocyclic ring.
Within each subclass, individual compounds are characterized by
specific hydroxylation and conjugation patterns.
[0021] Typically, flavonoids in foods have the following general
structure showing three rings (A, B and C) and numbering
pattern:
##STR00001##
[0022] The substituents R.sub.3 through R.sub.6 may represent
hydrogen or a variety of groups such as hydroxyl groups, oxo groups
and C.sub.1 to C.sub.6 linear or branched alkyl groups. For most
food flavonoids R.sub.4, and R.sub.6 represent a hydrogen atom
while R.sub.5 represents a hydroxy group. The C-ring may also be
unsaturated and contain further functional groups. The link between
the B and the C ring may be in 2 or 3 position.
[0023] For the purpose of this invention, the flavonoid compound
may comprise one or mare of a flavonol (for example quercitin,
rutin, morin, hesperidin, isorhamnetin, kaempferol, myricitin), a
flavone (for example acacetin, apigenin, luteolin), an isoflavone
(for example genistein, glycitein, biochanin A, formononetin,
daidzein), a flavanol (for example catechins, gallocatechins,
epicatechins, polymers thereof, procyanidins), a flavanone (for
example taxifolin, eriodictyol, hesperitin, naringenin), a
dihydroflavonol, an anthocyanin and/or an anthocyanidin (for
example cyanidin, delphinidin, malvidin, pelargonidin, petunidin,
peonidin). It will be appreciated that polyphenols are also
encompassed within the term "flavonoid" for the present
application. Further examples of flavonoids include daidzein,
ginkgetin, tangeritin, kaempferol, myricetin, fisetin,
isorhamnetin, naringenin, eriodictyol, thearubigins, tamarixetin,
malvidin, peonidin, petunidin, and/or delphinidin.
[0024] As used herein the term "catechins" is used as a generic
term for catechin, gallocatechin, catechin gallate, gallocatechin
gallate, epicatechin, epigallocatechin, epicatechin gallate,
epigallocatechin gallate, and mixtures thereof.
[0025] The flavonoid additive for use in the present invention can
be pure flavonoid starting materials or a variety of
flavonoid-containing materials such as plant parts, plant extracts
and the like. For instance, one may use green tea extracts with
high levels of catechins (e.g. green tea extract from Naturex,
France, standardized to 95% polyphenols, 75% catechins, <0.5%
caffeine, >40% epigallocatechingallate); grape seed or skin
extracts (e.g. exGrape grape seed polyphenol powder OPC 40
#848F/848G supplied by Breko, Germany with 40% of oligomeric
proanthocyanidins; grape polyphenol powder P80, white, #834F;
supplied by Breko, Germany with 80% polyphenols). Also suitable are
addition products of flavonoids with saccharides, as described in
EP-A-1856988.
[0026] Especially suitable flavonoids for use in the present
invention include cocoa polyphenols. Consumption of cocoa
polyphenols (CPs) in cocoa products provides significant health
benefits. Cocoa polyphenols have been shown to have beneficial
effects on the processes believed to be involved in the development
of atherosclerosis and cardiovascular disease. Cocoa polyphenols
inhibit LDL oxidation, enhance nitric oxide/nitric oxide synthase
(NO/NOS) activity, and inhibit cyclo-oxygenase (COX) and
lipoxygenase (LOX) activity; these effects are reported in WO
97/36497. Cocoa polyphenols can also be used to treat or prevent
conditions which are known to be affected by the administration of
non-steroidal anti-inflammatory drugs, for example, aspirin.
[0027] The term "cocoa polyphenols" refers to the polyphenolic
compounds, including proanthocyanidins, more particularly
procyanidins, present in cocoa beans, cocoa nibs, and most cocoa
ingredients prepared from cocoa beans or cocoa nibs. The term
"procyanidin" refers to naturally occurring or synthetically
derived oligomers of catechin and/or epicatechin. Any reference to
"cocoa polyphenols" should be understood to include the flavan-3-ol
monomers catechin and epicatechin. The monomers include
(+)-catechin and (-)-epicatechin and their respective epimers
(e.g., (+)-epicatechin and (-)-catechin) and derivatives thereof.
The monomers have the formula "A" and the oligomers have the
formula "An" where n in an integer from 2 to 18 and higher. "A" has
the formula:
##STR00002##
where R is 3-([alpha])-OH, 3-([beta])-OH, 3-([alpha])-O-saccharide,
3-[beta])-O-saccharide, 3-([alpha])-O--C(O)--R1; or
3-([beta])-O--C(O)--R1; where bonding between adjacent monomers
takes place at positions 4 and 6 or 4 and 8; where a bond to a
monomer in position 4 has alpha or beta stereochemistry; where X,
Y, and Z are selected from the group consisting of monomeric unit
A, hydrogen, and a saccharide moiety, with the proviso that as to
at least one terminal monomer, bonding of the adjacent monomer
thereto is at position 4 and optionally Y.dbd.Z=hydrogen; and where
the saccharide moiety is a mono- or di-saccharide moiety which may
be optionally substituted with a phenolic moiety; where R1 may be
an aryl or heteroaryl moiety optionally substituted with at least
one hydroxy group; and salts, derivatives, and oxidation products
thereof. Advantageously, the saccharide moiety is derived from the
group consisting of glucose, xylose, rhamnose, and arabinose. The
saccharide moiety and any or all of R, X, Y, and Z may optionally
be substituted at any position with a phenolic moiety via an ester
bond. The phenolic moiety is selected from the group consisting of
caffeic, cinnamic, coumaric, ferulic, gallic, hydroxybenzoic, and
sinapic acids.
[0028] Underfermented and unfermented raw cocoa materials contain
substantial amounts of cocoa polyphenols compared to fermented
cocoa materials. Fermentation and drying bring about complex
changes in the cocoa bean, most notably, the formation of the
components required for the development of the characteristic
flavor and color of cocoa. Fermentation, however, also
significantly decreases the concentrations of the polyphenolic
compounds in the fermented cocoa beans relative to the
concentrations of polyphenolic compounds in the unfermented or
underfermented cocoa beans. Traditional cocoa bean processing,
including such steps as roasting or defatting of the cocoa beans,
also reduces the cocoa polyphenol concentration in the cocoa powder
or chocolate liquors produced thereby. Moreover, these processes
reduce the concentrations of higher oligomeric polyphenols (i.e.,
oligomers 5-12) more rapidly than the lower oligomers (i.e.,
oligomers 2-4).
[0029] Cocoa extracts containing polyphenols can also be prepared
by solvent extracting partially or fully defatted cocoa solids
prepared from unfermented and/or underfermented cocoa beans or
cocoa nibs. See U.S. Pat. No. 6,015,913 and U.S. Pat. No.
6,312,753.
[0030] Suitably, the flavonoid (including cocoa flavonoid) is
present in the finished beverage in an amount of at least 0.06% by
weight of the beverage, preferably at least 0.07% for example at
least 0.08%. The amount of flavonoid should not be too high,
however, otherwise the taste and/or appearance of the beverage may
be impaired. Therefore it is preferred that the finished beverage
comprises flavonoids in an amount of less than 1% by weight of the
beverage, preferably less than 0.5% and most suitably less than
0.2%. The amount of flavonoids can be determined by HPLC using the
method described in US-A-2008020069. For a typical single-serve
capsule this implies that the capsule contains from about 20 mg to
about 1 g, more suitably from about 50 mg to about 500 mg, most
suitably from about 100 mg to about 300 mg of the added flavonoids
(i.e. excluding flavonoids inherently present in the beverage
preparation ingredient). Suitably, the added flavonoids are
substantially completely contained in the coating.
[0031] The functional ingredients may additionally or alternatively
comprise one or more antioxidants other than flavonoids. Such
antioxidants may also be useful as oxygen scavengers to maintain
the freshness of the beverage ingredient inside the pack before
use. Suitably, the coating contains from about 1 mg to about 100
mg, for example from about 5 mg to about 20 mg of such other
antioxidants in the coating.
[0032] The functional ingredient may additionally or alternatively
comprise ginseng, for example belonging to the genus Panax of the
family Araliaceae and/or an extract of ginseng, such as a
ginsenoside (also termed panaxoside), preferably dammarane
((5S,8R,9R,10S,13R,14R,17R)-4,4,8,10,14-pentamethyl-17-[(2R)-6-methylhept-
an-2-yl]-2,3,5,6,7,9,11,12,13,15,16,17-dodecahydro-1H-cyclopenta[a]phenant-
hrene), or protopanaxadiol ((3S,5R,8R,9R,10R,12R,13R,14R,
17S)-17-[(25)-2-hydroxy-6-methylhept-5-en-2-yl]-4,4,8,
10,14-pentamethyl-2,3,5,6,7,9,11,12,13,15,16,17-dodecahydro-1H-cyclopenta-
[a]phenanthrene-3,12-diol), or another dammarane-type tetracyclic
terpene.
[0033] The functional ingredients may additionally or alternatively
comprise a weight management active. Suitable actives include
biotin, pantothenic acid (vitamin B5), vitamin B6, niacin,
magnesium, yerba mate extract, guarana extract, hydroxycitric acid
and mixtures thereof. Suitably, the coating contains from about 1
mg to about 100 mg, for example from about 5 mg to about 20 mg of
such ingredients.
[0034] The functional ingredients may additionally or alternatively
comprise vitamins and/or minerals. The preferred vitamins are for
example, vitamin A, vitamin C, vitamin D, vitamin E, vitamin K, and
their derivatives and/or pro-vitamins. Preferred vitamins also
include B vitamins such as, for example, biotin, folic acid,
niacin, niacinamide, pantothenate, pyridoxine hydrochloride,
riboflavin, thiamin hydrochloride, and the like. Suitably, the
coating contains from about 1 mg to about 100 mg, for example from
about 5 mg to about 20 mg of vitamins and/or pro-vitamins. The
preferred minerals include but are not limited to bromine, calcium,
chromium, copper, iodine, iron, magnesium, manganese, phosphates,
phosphorus, potassium, selenium, sodium, sulfur, and zinc.
Suitably, the coating contains from about 1 mg to about 100 mg, for
example from about 5 mg to about 20 mg of such ingredients.
[0035] Alternatively or additionally, the functional ingredients
include, for example, amino acids such as arginine, histidine,
isoleucine, leucine, lysine, methionine, phenylalanine, threonine,
tryptophan, valine, alanine, aspartic acid, glutamic acid,
glutamine, glycine, serine, tyrosine, creatine, and the like.
Suitably, the coating contains from about 1 mg to about 100 mg, for
example from about 5 mg to about 20 mg of such ingredients.
[0036] Alternatively or additionally, the functional ingredients
include sweeteners. Suitable sweeteners include, but are not
limited to:
[0037] A. water-soluble sweetening agents such as monellin,
steviosides, and glycyrrhizin;
[0038] B. water-soluble artificial sweeteners such as the soluble
saccharin salts, i.e., sodium or calcium saccharin salts, cyclamate
salts, the sodium, ammonium or calcium salt of
3,4-dihydro-6-methyl-1,2,3-oxathiazine-4-one-2,2-dioxide, the
potassium salt of
3,4-dihydro-6-methyl-1,2,3-oxathiazine-4-one-2,2-dioxide
(acesulfame-K), the free acid form of saccharin, and the like;
[0039] C. dipeptide based sweeteners, such as L-aspartic acid
derived sweeteners, such as L-aspartyl-L-phenylalanine methyl ester
(aspartame) and materials described in U.S. Pat. No. 3,492, 131,
L-alpha-aspartyl-N- (2,2,4,4-tetramethyl-3-thietanyl)-D-alaninamide
hydrate, methyl esters of L-aspartyl-L-phenylglycerin and
L-aspartyl-L-2,5, dihydrophenyl-glycine,
L-aspartyl-2,5-dihydro-L-phenylalanine,
L-aspartyl-L-(1-cyclohexyen)-alanine, and the like;
[0040] D. water-soluble sweeteners derived from naturally occurring
water-soluble sweeteners, such as a chlorinated derivative of
ordinary sugar (sucrose), known, for example, under the product
description of sucralose; and
[0041] E. protein based sweeteners such as thaumatoccous danielli
(Thaumatin I and II).
[0042] In general, an effective amount of auxiliary sweetener is
utilized to provide the level of sweetness desired for a particular
beverage, and this amount will vary with the sweetener selected.
The coating suitably contains from about 1 mg to about 1 g of total
sweeteners, for example from about 5 mg to about 500 mg of total
sweeteners, typically from about 10 mg to about 300 mg of total
sweeteners.
[0043] Alternatively or additionally, the functional ingredients
include natural and artificial flavorings such as synthetic flavor
oils and flavoring aromatics, and/or oils, oleo resins and extracts
derived from plants, leaves, flowers, fruits and so forth, and
combinations thereof. Representative flavorings include, but are
not limited to, artificial vanilla, cinnamon derivatives,
peppermint oil, clove oil, oil of nutmeg, oil of sage, and oil of
bitter almonds, chocolate, coffee, cocoa and citrus oil, including
lemon, orange, grape, lime and grapefruit and fruit essences
including apple, pear, peach, strawberry, raspberry, cherry, plum,
pineapple, apricot, whether employed individually or in admixture.
These flavorings can be used individually or in admixture.
[0044] The amount of flavoring employed in the coating may be
normally a matter of preference subject to such factors as flavor
type, individual flavor, and strength desired. Thus, the amount may
be varied in order to obtain the result desired in the final
product. Such variations are within the capabilities of those
skilled in the art without the need for undue experimentation. The
coating suitably contains from about 1 mg to about 1 g of total
flavorings (other than sweetener), for example from about 5 mg to
about 500 mg, typically from about 10 mg to about 300 mg.
[0045] Suitably, the coating comprises the functional ingredient
dispersed in a film-forming matrix. The functional ingredient may
be dispersed as a solution (e.g. solid solution) in the matrix, or
as a dispersion in the film-forming matrix of solid particles of
the functional ingredient, or as a dispersion in the film-forming
matrix of microcapsules containing the functional ingredient.
[0046] The film-forming matrix confers adherency to the inside wall
of the capsule, dilutes the functional ingredient making precise
dosage easier, and protects the functional ingredient prior to use
of the capsule. The matrix must be water-dispersible, and
preferably soluble. It should be formed from food-acceptable (GRAS)
materials.
[0047] The film-forming matrix suitably comprises at least one
edible film-forming polymer and may further comprise water,
preservatives, plasticizing agents, emulsifying agents, and
buffers.
[0048] The edible film-forming polymer used in the coating can be
any suitable film-forming polymer including, but not limited to,
alginates, pullulan, hydrocolloids, ss-glucan, maltodextrin,
celluloses, including hydroxypropylmethyl cellulose, hydroxyethyl
cellulose, hydroxypropyl cellulose, carboxymethyl cellulose,
methylcellulose, hydroxymethylcellulose, hydroxyethylcellulose,
polyvinyl pyrrolidone, polyvinyl alcohol, polyethylene glycol,
hydroxypropyl ethyl cellulose, cellulose acetate phthalate,
hydroxypropyl methyl cellulose phthalate, natural gums, such as
locust bean gum, carrageenan gum, xanthan gum, tragacanth gum, guar
gum, acacia gum, arabic gum, karaya, ghatti, tamarind gum,
polyacrylic acid, methylmethacrylate copolymer, carboxyvinyl
polymer, amylose, high amylose starch, hydroxypropylated high
amylose starch, dextrin, pectin, chitin, chitosan, levan, elsinan,
collagen, gelatin, zein, gluten, soy protein isolate, whey protein
isolate, casein, and mixtures thereof. Most suitably, the
film-forming polymer comprises or consists essentially of a
gum.
[0049] The edible film-forming polymer used in the films may also
include water dispersible synthetic polymers, copolymers, block
polymers, including, but not limited to, poly (glycolic acid)
(PGA), poly (lactic acid) (PLA), polydioxanoes, polyoxalates, poly
(alpha-esters), polyanhydrides, polyacetates, polycaprolactones,
poly (orthoesters), polyamino acids, polyaminocarbonates,
polyurethanes, polycarbonates, polyamides, poly (alkyl
cyanoacrylates), stereopolymers of L- and D-lactic acid, copolymers
of bis (p-carboxyphenoxy) propane acid and sebacic acid, sebacic
acid copolymers, copolymers of caprolactone, poly (lactic
acid)/poly (glycolic acid)/polyethyleneglycol copolymers,
copolymers of polyurethane and poly (lactic acid), copolymers of
polyurethane and poly (lactic acid), copolymers of. alpha.-amino
acids, copolymers of. alpha.-amino acids and caproic acid,
copolymers of. alpha.-benzyl glutamate and polyethylene glycol,
copolymers of succinate and poly (glycols), polyphosphazene,
polyhydroxy-alkanoates, and any combinations thereof.
[0050] Suitably, the edible film-forming polymer is present in
amounts ranging from about 10 to about 99 wt %, about 30 to about
80 wt %, or from about 45 to about 70 wt %, or from about 50 to
about 65 wt % of the coating. Suitably, the coating contains less
than about 20 wt % of water, for example less than about 15 wt % of
water, typically from about 1 wt % to about 10 wt % of water.
Suitably, the coating contains from about 1 wt % to about 90 wt %,
more suitably about 2 wt % to about 50 wt %, for example about 5 wt
% to about 25 wt % of the functional ingredient. The above
percentages are by weight based on the weight of the coating.
[0051] The coatings may include a preservative. The preservative
may be added in amounts from about 0.001 to about 5 wt %, or from
about 0.01 to about 1 wt % of the coating. In one embodiment,
preservatives include sodium benzoate and potassium sorbate.
[0052] The coating may also include a plasticiser. Plasticisers
include polyhydric alcohols such as such as sorbitol, glycerin,
polyethylene glycol, propylene glycol, hydrogenated starch
hydrolysates, corn syrups, as well as monoacetin, diacetin,
triacetin, maltitol and mannitol. The plasticiser may be added in
wide range of amounts, including, but not limited to, from about 1
to about 20 wt %, or from about 5 to about 15 wt % of the
coating.
[0053] The beverage preparation capsules according to the invention
can be made by simple modification of existing methods, whereby the
coating containing the functional ingredient is applied to at least
a region of the inside surface of the capsule at any stage prior to
sealing of the capsule. Suitably, the coating is applied as a
solution or dispersion in a suitable solvent, such as water,
followed by drying. The solution or dispersion may be applied by
brushing, spraying or printing (e.g. transfer printing, intaglio
printing). In other embodiments, the coating may be melted without
addition of a solvent and then applied as above. In yet other
embodiments, the coating may be formed by adhering a solid film of
the coating material to the inside surface using a suitable
food-acceptable adhesive or by heat bonding or ultrasonic
bonding.
[0054] In a further aspect, the present invention provides a method
of preparing a beverage, comprising the step of passing an aqueous
liquid through a beverage preparation capsule according to the
present invention. The aqueous liquid is preferably water, for
example at a temperature of 85.degree. C. to 99.degree. C. The
method may be performed in the beverage preparation apparatus
already known for use with existing capsule formats, for example as
described in the patent references listed above, without
modification of the apparatus. The water may suitably be injected
at a pressure of 0.5 to 1.5 bar gauge for filter-type coffee, and
at higher pressures such as 5-20 bar gauge for espresso-type
coffee, depending on the system.
[0055] Specific embodiments of the present invention will now be
described further, by way of example, with reference to the
accompanying drawings, in which:
[0056] FIG. 1 shows an external view of a FLAVIA.RTM. type capsule
modified according to the invention;
[0057] FIG. 2 shows a longitudinal cross-section on A-A of the
capsule of FIG. 1;
[0058] FIG. 3 shows a longitudinal cross-section on A-A of the
capsule of FIG. 1 in use to prepare a beverage;
[0059] FIG. 4 shows an elevation view, partially cut away, of a
second beverage preparation capsule according to the present
invention;
[0060] FIG. 5 shows a side elevation partially cut away of a third
beverage preparation capsule according to the present
invention;
[0061] FIG. 6 shows the capsule of FIG. 5 in use to prepare a
beverage.
[0062] Referring to FIGS. 1 and 2, the illustrated embodiment is a
modification of a current commercial embodiment of the beverage
preparation capsules originally described in GB-A-2121762,
GB-A-2122881, EP-A-0179641, EP-A-0247841 and WO-A-9905044.
[0063] The capsule 1 according to this embodiment of the invention
is a single-serve capsule generally similar to the sachet described
in EP-A-0179641. It comprises two flexible laminate sheets 2,3
forming a sachet body. Each laminate sheet comprises an inner
thermoplastic sealing film. The front and back sheets 2,3 are
bonded together in face-to-face relation along edge seams 4, 5, top
seam 6 and bottom seam 7. At least a central region of the bottom
seam 7 is bonded with a peelable adhesive that can be released by
the action of heat and/or pressure of liquid inside the capsule,
and/or with the assistance of external heating from the beverage
preparation apparatus. A nozzle 8 is inserted into the top seam 6
of the capsule in air-tight fashion. The nozzle 8 has a central
cylindrical bore 9 sealed at the top by membrane 10. A flange 11 on
the nozzle enables the capsule to be gripped by a clamp.
[0064] Referring to FIG. 2, within the capsule 1 is a folded web of
filter material 12. Top edges 13 of the filter sheet are bonded to
the inside walls of the front and back sheets 2,3 to divide the
interior of the capsule into upstream and downstream regions. The
web of filter material 12 supports a beverage preparation
ingredient 14, such as ground coffee or leaf tea, in the upstream
region. Suitably, the capsule contains about 15 g of ground coffee.
The sheet of web material 12 is folded to form a W in
cross-section. The capsule provides an oxygen and
moisture-impermeable enclosure for the ingredient until it is
used.
[0065] Water dispersible coatings 16,17 containing functional
ingredients are applied to regions of the inside surfaces of the
front and back sheets 2,3 in the downstream region below the filter
12. In this particular embodiment, the coatings 16,17 comprise
approximately 100 mg of cocoa polyphenol extract dispersed in an
edible gum base.
[0066] In use, the capsule 1 is introduced into a FLAVIA.RTM.
dispensing machine, which comprises a clamp to grip the nozzle
under the flange 11, and a hollow injector tube with a mechanism to
insert the hollow injector tube into the nozzle bore 9, thereby
piercing the freshness barrier 10. The dispensing machine further
comprises a source of hot water and a pump to inject the hot water
through the injector tube into the capsule at about 0.5 bar gauge
pressure. Upon introduction of the hot water through the injector
tube and the nozzle bore, the beverage preparation ingredient 14
contained in the capsule 100 is mixed with the hot water and a
beverage is brewed. The liquid pressure causes the apex of the
W-folded filter sheet 12 to evert to provide a downwardly convex
filter bed as shown in FIG. 3. Further details and advantages of
the everting filter webs may be found in EP-A-0179641. The bottom
seam 7 of the capsule 1 opens under the effect of heat and liquid
pressure inside the capsule (and optionally also external heating),
and the beverage passes through the filter web 12 and the open
bottom of the capsule and is collected in a receptacle located at a
receptacle station situated directly below the capsule. The hot
beverage dissolves the coatings 16,17 to release the functional
ingredients into the beverage as it flows through the downstream
part of the capsule.
[0067] The capsules and method provide beverages of superior
quality, and furthermore provide the advantage of avoiding
cross-contamination of the beverage preparation apparatus by
successive beverages because the beverage does not contact any part
of the apparatus after preparation. The functional ingredients are
protected in the coatings against degradation prior to use of the
capsule, and are then released completely into the beverage by
dissolution of the coatings to provide a predictable dose of the
functional ingredients in the beverage.
[0068] Referring to FIG. 4, the capsule 20 according to this
embodiment of the invention is a modification of the capsule
described above. It comprises two flexible laminate sheets. Each
laminate sheet comprises an inner thermoplastic sealing film. The
front and back sheets are bonded together along edge seams 21, top
seam 22 and bottom seam 23. The bonding of the top and side edges
is suitably by heat or ultrasonic bonding, to form a permanent weld
between the sheets. At least a central region of the bottom seam 23
is bonded with a peelable adhesive that can be released by the
action of heat and/or pressure of liquid inside the capsule, and/or
assisted by heat applied from outside the capsule. A nozzle 24 is
inserted into the top seam 22 of the capsule. The nozzle 24 has a
central cylindrical bore sealed at the top by membrane 25.
[0069] A further transverse permanently bonded seam 26 between the
front and back sheets extends across the capsule intermediate the
top and bottom transverse seals to divide the capsule into an
upstream beverage ingredient chamber 27 and a downstream beverage
collection/conditioning chamber 28. The intermediate seam 26 does
not extend completely across the capsule. An unbonded gap is left
in the intermediate seam to provide the outlet channel from the
beverage preparation chamber 27. This gap is filled by a filtration
element 29 formed by rolling up and flattening a sheet of filter
sheet material. The filtration element 29 is bonded to the front
and back sheets in the gap. The filtration element projects into
the beverage preparation chamber 27 so as to increase the area
available for filtration and to prevent filter blocking in use.
[0070] Substantially filling the ingredient chamber 27 of the
capsule there is about 15 g of ground roasted coffee. The capsule
provides an oxygen and moisture-impermeable enclosure for the
coffee until the capsule is used.
[0071] Water dispersible coatings 30 containing functional
ingredients are applied to regions of the inside surfaces of the
front and back sheets downstream of the filter plug in the beverage
collection/conditioning chamber 28. In this particular embodiment,
the coatings comprise approximately 100 mg of cocoa polyphenol
extract dispersed in an edible gum base.
[0072] These capsules are intended in particular for the
preparation of espresso-type coffee by brewing the coffee inside
the capsule 20 under pressure, for example by injection of water at
5 to 20 bar gauge pressure. In use, at least the ingredient
compartment of the capsule is normally substantially completely
enclosed by, and in contact with, the inner surfaces of a clamp
cavity. The cavity supports the beverage brewing capsule enclosed
within the cavity, thereby enabling high hydrostatic pressures to
be developed inside the capsule without bursting the capsule. The
clamp is further adapted to apply a pinch force to outlet of the
beverage compartment and the filter plug so as to achieve an
optimum combination of beverage escape rate from the capsule and
back pressure to optimize beverage quality and brewing speed. The
beverage passing through the outlet chamber dissolves the coatings
to release the functional ingredients into the beverage.
[0073] Referring to FIGS. 5 and 6, the beverage brewing capsule 40
according to this embodiment is of a second conventional type as
described for example in U.S. Pat. No. 5,840,189, U.S. Pat. No.
5,325,765 and WO-A-2005026018. The capsule is in the form of a
thermoformed plastic cup portion 42 having a flange 44 projecting
circumferentially around the lip of the cup 42. A circular cover
sheet 43 of thermoplastic sheet or flexible film is sealed to the
flange 44 over the top of the cup 42 to provide an air-tight
enclosure.
[0074] A self-supporting cup-shaped wettable filter element 45 is
disposed in the capsule. The top rim of the filter element and is
permanently sealed between the flange 44 and the cover sheet 43.
The filter element subdivides the capsule into upstream and
downstream chambers: an upstream chamber for storing the beverage
making ingredient 46 such as ground coffee, and a downstream empty
chamber for accessing the beverage after the beverage outflow from
the filter has been made by combining a liquid with the
ingredient.
[0075] Water dispersible coatings 47,48 containing functional
ingredients are applied to the inside surface of the downstream
region of the thermoformed cup 42. In this particular embodiment,
the coatings comprise approximately 100 mg of cocoa polyphenol
extract dispersed in an edible gum base.
[0076] In use, the capsule 40 is held in a clamp in a suitable
beverage preparation apparatus. The clamp is equipped with an
injector tube or other piercing means to pierce the cover sheet 43.
Hot water is injected into the capsule to prepare coffee inside the
capsule. The clamp further comprises a second injector tube or
other piercing means to pierce the base of the cup 42, from where
the coffee flows to a suitable receptacle. In certain embodiments,
both the liquid injection and the escape of the coffee take place
through respective injector and outlet tubes pierced through the
cover 43. In any case, the beverage after it has passed through the
filter contacts the coatings 47, 48, which dissolve in the beverage
to release the functional ingredient into the beverage.
[0077] The above embodiments have been described by way of example
only. Many other embodiments falling within the scope of the
accompanying claims will be apparent to the skilled reader.
* * * * *